Deviled Eggs

Ingredients:

~ 1 dozen large eggs

~ 1/2 cup of your favorite mayonnaise 

~ 1/4 cup yellow mustard (I personally almost double it)

~ 2 tablespoons of pickle juice

~ Salt and pepper to taste

~ Paprika to decorate the top

Instructions:

1. With a spoon tap the large end of your egg lightly until you hear a snap then place them all in a large sauce pan, fill pan with water until eggs are covered. Over medium/high heat bring eggs to a boil and then turn to low and cover with the lid cracked and set timer for 11 mins. Once your 11 mins is up drain eggs, add cold water and ice and let cool 5 mins.

2. At the end of the 5 mins peel the eggs and slice in half lengthwise, separate yellows in to a medium sized bowl, place the whites on your serving tray.

3. In your medium bowl with the yellows, add in mayonnaise, mustard, pickle juice, salt and pepper. Whip with a whisk or hand mixer until smooth about 1 to 2 mins. 

4. Scoop mixture in to a zip lock or piping bag, snip off the corner or tip and squeeze filling in to egg whites evenly (about a tablespoon per egg half) when finished filling, sprinkle top with paprika and refrigerated for at least 2 hours and enjoy!